peach blueberry cobbler

I am having the worst luck with peaches this summer. Without fail, every week I am lured in by the most fragrant peaches I’ve ever sniffed at the market, and without fail, the day after they come home with me, they’re mush. Sweet, peachy mush. To eat one requires hovering over a sink, and then a mop and a shirt change anyway and no, sadly, I am not speaking of the baby’s messes. These are not bad problems to have; “Woe is me! My peaches are too juicy!” doesn’t exactly make a room nod in sympathy but the week I made the mistake of letting the peaches go a whole 48 hours uneaten the only thing left to with the misshapen lot was to bake them.

these peaches had better days
naked peaches

Like I said, not bad problems to have. These Jersey peaches are a fuzzy lot so although I’m not always particular about peach skin, I demanded it come off before I eat them. Fortunately, this is as simple as a little “X” in the bottom and a quick trip through boiling water, and naked peaches will slip-n-slide all over your counter. (See above: mop and new shirt.) And then, when I realized I had a whole leftover pint of blueberries, I forced them to face the same bubbling dark brown sugar fate as the peaches. With a cornmeal biscuit on top. I don’t think they minded meeting their end this way, do you?

blueberries + sliced peaches

mixy mixy

I was amused by how much a 2/3-1/3 peach-blueberry ratio baked up to taste almost entirely like a blueberry dessert, with some peaches thrown in for balance. Not that we minded; I think gurgling purple with orange accents might be what’s missing from our summer wardrobe dessert repertoire, don’t you think?

ready to bake
blueberry peach cobbler

One year ago: Best Birthday Cake
Two years ago: Chocolate Sorbet
Three years ago: Red Bean Chili

Peach Blueberry Cornmeal Cobbler
Adapted from The Lee Bros. delightful Simple Fresh Southern

Mostly, I used the Lee Bros. for their cornmeal biscuit recipe because once I read “cornmeal biscuit” I pretty much couldn’t imagine using anything else. The filling is pretty different from theirs; less sugar, some thickener, less cinnamon and the addition of blueberries, of course. If you, like me, think that there can never be enough biscuit topping, go ahead and double what is suggested below.

Feel free to also adjust the balance of fruit; for a less-dominating blueberry flavor, use 1 cup less and 1 cup more peaches; you could also use mixed stone fruits, but only if you share with me.

For the fruit
1 1/2 (about 4 cups) pounds peaches, pitted and cut into slices*
1 pint (about 2 cups) blueberries, rinsed and dried
2/3 cup packed dark-brown sugar
2 tablespoons flour
2 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

For the biscuit topping
3/4 cup (3 1/4 ounces) all-purpose flour
1/4 cup fine stone-ground cornmeal (yellow or white)
3 tablespoons dark brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into pieces
1/2 cup buttermilk

Preheat oven to 425°F (218°C).Toss peaches with blueberries, sugar, flour, lemon juice, cinnamon and salt in the bottom of a 2-quart ovenproof dish.

Make the biscuit dough: Stir together the flour, cornmeal, brown sugar, baking powder and salt. Cut the butter into the dry mixture with your fingertips, a fork or a pastry blender. Stir in buttermilk with a rubber spatula until a wet, tacky dough comes together.

Plop spoonfuls of the biscuit dough over the filling; don’t worry about covering entire surface. Bake until the cobbler’s syrup is bubbly and the biscuit tops are browned, about 20 to 25 minutes. Let cool slightly and scoop it into bowls. Top with whipped cream, vanilla ice cream, of if you’re having an accidental run-in with this cobbler before noon, plain yogurt.

* Want to peel your peaches? Here’s how: Cut a small “x” in the bottom of each peach. Dip them in boiling water for 30 seconds, and the skins will slide right off.

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309 comments on peach blueberry cobbler

  1. Melissa

    With a blueberry bush right outside in my parents’ yard and peaches in season too, all I’ve wanted to do lately is put them together into something sweet and summery! And, here’s even more inspiration on my favorite site…how fortuitous!

  2. Not a bad fate at all for those “too juicy” peaches and leftover blueberries. In fact, I think my boys would adore this. I think I’ll suggest they eat this with their shirts off.

  3. With my extreme love of blueberries and peaches, I can’t believe that thing that excites me most about this recipe is the use of the cornmeal biscuit dough. Oh man. I seriously hope I can get my hands on both types of fruit for some dessert making this weekend. I NEED

  4. Tabitha

    Deb, your timing is uncanny. I was just at the grocery store last night, admiring the unbelievable abundance of fresh, beautiful peaches. This is the perfect use for the ridiculous amount of them that I ended up bringing home with me. :) I think I will try raspberries to mix with them. Can’t wait to make it!

  5. Susan @ One Less Thing

    Deb, your problem reminds me of people who go on a fabulous trip to Europe or S America or wherever and come home complaining of jet lag. Uh, you just went on the trip of a lifetime and I should feel bad for you??? Too many juicy peaches is in the same category. Nothing better than a juicy sweet peach. :)

  6. Last year I froze a bunch of peaches and blueberries, then promptly forgot about them. THey’re still in the freezer. I wonder if they’d do ok in cobbler?

  7. I was going to try this recipe with blackberries as well. I just bought a bunch of peaches and was hoping to make some kind of dessert with them. This has inspired me!

  8. This is the reason that summer is my favorite time of year – the fresh summer sweet ambrosial stone fruits and the fruity jammy flavored blueberries! I’ve never bothered to slip the skin off of peaches, but this is such an easy technique that I’m excited to try it. I bet the texture is so much smoother without the skin.

    I like the ‘bite’ from the addition of corn meal. This is a recipe that is true to the south, and oh-so-wonderful. Terrific Deb!

  9. oh my – this looks amazing! I’ve been wanting cobbler ever since 4th of July when we tried to get some while we visited a small, country town. I was so disappointed with their cobbler that I realized I would just have to make my own! There’s nothing like truly homemade cobbler!

  10. Just this morning, I was looking up recipes for peach cobbler and blueberry pie, as I’ll be out picking both fruits this weekend. I think I’ve found the answer to my prayers! Two birds, one stone.

  11. Deb,
    This looks so beautiful!! And I love the biscuit idea. I’m not much of a baker, but I really want to expand my baking horizons. This one looks easy enough for a beginner like me!
    And as usual, beautiful photos!

  12. I think I know what I’m making for my mom this weekend. I made a peach pie last Friday, just because I had the craving, and while it was OK, I think this would be so much better.

  13. I’ve had some weird luck with peaches lately too. I wanted to pit them, but I just could not get the pits out without crushing the peach from the effort. Luckily they were going into a similar blueberry, peach galette, but I would have liked them to look a little nicer. I think I would prefer the juicy problem : )

    1. deb

      Recipe — I think only some varieties of peaches are “freestone”. The rest just look “ugly” when you pit them. Not that it matters if you bake them. Here’s a technique I used playing around with plums yesterday: run your knife all around, as if to halve the fruit but stopping at the pit, as you would when you cut an avocado in half. Then, wedge your (slim, paring) knife in the slit and cut around the pit. Basically, you’re making two different shape cuts inside, but when they pop open, they should look more like neat half-peaches with little cups in their centers.

  14. Jen

    I have never even looked around for local peaches in Ohio. I guess I assumed they were a southern thing. I should start looking now, I suppose!

  15. How interesting that your cobbler was overpowered by the blueberries. I would have never thought to pair blueberries with peaches. Thanks for the idea (and the beautiful pics)! Love the color ratio of the blue and orange.

  16. m

    Oh no, I’m sure they don’t mind at all! I’m surprised that you’re not fond of fuzzy peach skin–I feel like that’s part of the charm in eating peaches!

    1. deb

      m — I don’t generally mind it but I’m telling you, the Jersey peaches were HAIRY. Okay, that sounds gross but it was surprisingly thick skin and especially noticeable given their softness.

      Epicurette — The freezer is your friend. Keep putting it back there for two minutes every time it gets soft enough to stress you out.

  17. Mmm looks good. (And easier than the peach, blueberry pie I usually make with crust. I bet this would be good with a tablespoon or two of bourbon mixed in with the fruit.

  18. Katie

    Perfect timing – just this morning I was trying to wonder what to do with some odds and ends in my fridge – which happen to include buttermilk, peaches and blueberries!

  19. lisa

    WOW!! There has never been more perfect timing of a recipe! I am having the exact same “dilema” with the peaches and blueberries ripening too fast this week…. thanks for the idea!

  20. I have the world smallest apricots (like, 2″ wide) and peaches from the CSA, plus the berries. They may all have to cobble together. Past biscuit-topped cobblers (Joy of Cooking) have left me with raw undersides to the biscuits. Any risk of that here? Looks wonderful!

  21. s.

    my gram would always make us blueberry cobbler at my cottage in my grandad’s old mess tin from WWII, with wild blueberries fresh from the woods.
    although she would use a biscuit mix, i’m excited to try to make it from scratch.
    thanks for the recipe (and the memories!)


  22. Susan

    I had been haunting your recipe for pear frangipane tart to adapt it for peaches, but am going to do this instead..except use the handful of sweet cherries I have left. My peaches are too juicy for the frangipane, I think. Tell me how you felt about the brown sugar and cinnamon flavor in this recipe. I so associate it with autumn and apples. Peaches and blueberries w/cinnamon or brown sugar, not so much. I love the idea of peaches with cornmeal based topping, but with brown sugar? I’m just on the fence about that.

  23. This would be amazing made in a dutch oven while camping. Cobblers always make me think of camping which is one of the only times I make peach cobbler.

  24. Nadia

    I made Nigel Slater’s Peach and Blueberry Sour Creamed Cobbler from his “Kitchen Diaries” more than once last Xmas holidays, only using nectarines and blackberries. His version is very deliberately lighter and less sugary than the average cobbler and my family loved it. I really want to try this, and using the right summer fruits this time instead of substitutes.

  25. Deb- what are your thoughts on putting the fruit into the All Butter, Really Flaky Pie Dough? I’ve been challenged to a pie off this weekend and was planning on making your strawberry rhubarb pie, but alas, my local farm is in-between strawberry crops. AND peaches are on sale this week. Can’t wait to try this!

    1. deb

      Boston Brandon — It’s the right volume for a 9-inch pie, but I would probably add a little more thickener, and maybe swap it with cornstarch…

      Tania — It shouldn’t be raw (that would just be underbaked) but the undersides will be wet where they touch the fruit.

  26. This looks wonderful. I made a crisp with peaches and blackberries recently, which worked well together taste and texture-wise, and would probably translate well here as well. But I’ll have to try both with blueberries, too!

  27. I have the same product with farmers’ market fruit! I guess I am a little too slow with my eating. I sadly just had to throw some sour cherries away and it pained me.

  28. kasey

    Mmm, this looks lovely! Completely unrelated but I finally got around to making your spinach quiche the other night and it was definitely a keeper! *sigh* I can’t wait for your book to come out. :D

  29. Ok, I’m having this problem too with peaches (or plums or nectarines, etc.). I’ve decided that the fruit is ripening in 24 hours due to the extreme heat in my house. My house is around 78-85 degrees during the days now. This HAS to be what it is because I never have this problem in the winter.
    The one perk is that my garden tomatoes get sweeter when left on the counter for a day before eating.
    And by the way, cornmeal is the way to my heart. I love this recipe!

  30. Is that a pound-and-a-half of peaches before or after they’re peeled and pitted?

    I’m absolutely making this tonight with the peaches in our fridge. Never mind those three thousand other pressing things I have to do. Peach cobbler! And yes, I’m totally gonna double the biscuit. =]

  31. EG

    I made peach blueberry cobbler last weekend (and peach blackberry cobbler the weekend before)! I used PW’s Blackberry Cobbler 2 recipe. And I make lots more cobblestones than you do. It’s the SUMMER OF COBBLER!

  32. Tracy

    We have great sales on peaches here in So NV, the problem is they never ripen. They are hard as rocks when you purchase though they are beautiful (although small) and are beginning to have the peach aroma at the stem end. If you leave them out to ripen they shrivel up in 24-48 hours. What I’ve ended up doing is buying enough for dessert and sawing them into pieces to grill. I’m playing with the idea of putting in covered casserole and slow baking until the fruit is cooked/soft. This is one of the biggest things I miss about living in CA – being able to eat juicy fresh summer fruit.

  33. Yum! And I have the fruit for this too! But is there another topping you think would go well with this, for someone so unfortunate as to be allergic to corn? Thanks!

  34. Looks yummy, Deb. We probably have a few more days for peaches so I’m definitely going to make a cobbler. Never made one! I think I’m going to get anew cast iron skillet and make it in it.

  35. I’ve never tried cornmeal on top of my cobbler, but sounds great for something new – especially with all the summer fruit around! Do you find the cornmeal really soaks up the sauce created by the fruit and sugar? I always imagine it too dry (hence my hesitation to ever use it in a recipe)!

  36. Nicole

    Good thing you didn’t let the peaches go another 24 hours – they’d be rotting! That’s the thing about peaches that makes it impossible (IMPOSSIBLE I say! (but then, I’m originally from Georgia)) to get good peaches from the grocery store – they go from just underripe to overripe in no time flat. Incidentally, peaches also work great in your recipe for raspberry breakfast bars, should you have a need for another baked good to serve as peach canvas.

  37. Shauna

    Hello Deb! This looks and sounds absolutely divine.

    However, you forgot a link: the first-ever Four Years Ago link to your Thai Eggplant Salad, because today is Smitten Kitchen’s FOURTH BIRTHDAY!!! (I had way too much fun sleuthing around a couple months ago to find your first post! :-D)

    Congratulations!! Can’t wait to see what you do next!

  38. (new reader, first time commenter): and now along with very ripe avocados (pregnancy cravings, FTW!), I need to go find very ripe peaches and some blueberries. Thanks. Thanks a lot.

    Also: wow! your baby has a ton of hair! Cute!

  39. Great idea about the X at the bottom of the peaches. I had no idea that would work. Who does not love the combo of blueberries and peach. Delish. I love the first photo with all the contrasting colors. You are an inspiration!!! Thank you so much for sharing.

  40. the 2nd avenue deli cookbook has a delicious peach blueberry crunch recipe that has been good to us; maybe we’ll try this next time we have a peach-and-blueberry craving!

  41. himama

    I’ve been reading your site and trying out (with great success, thanks!) your recipes since around last Thanksgiving (hunting for a good pumpkin pie recipe), but finally had to comment since I’m about to make a peach-blueberry crisp (I prefer crisps to cobblers, not a big fan of the big chunks of dough) with frozen blueberries we picked a couple of weeks ago and peaches from the farmers market. Quel coincidence!

  42. Deb, have you ever tried peach ice cream? If you’ve got an ice cream maker (I have a Krupps, the kind where the whole canister goes in the freezer) it’s easy to make. No baking required, which I rather like at this time of year. You can also sub some of the peaches with mangoes.

  43. Kathy in St. Louis

    We’re in peach heaven here, too. In fact, I ran across a peck of locally-grown peaches (seconds, natch) for $10 two days ago, and had most of them sliced and frozen within an hour. We’re eating the rest of them as is and in smoothies. So wonderful.

  44. Jiffy

    Awww… this so makes me wish we lived closer :(
    My 5 foot dwarf peach tree yielded more peaches than all my friends and family could eat this year. I had 2 – 3 dozen ripen every single day for several weeks. About the same amount went to the birds.
    Cobblers, crumbles, cupcakes (your recipe, by the way is TO DIE FOR!!!) right up until the hubby said “No More Oven!” Now, they make it into a smoothie for breakfast every day.

  45. My goodness, that looks delicious! And in South Carolina, where we are in absolutely no shortage of peaches, I have no excuse not to try this!

  46. kelly

    YUM! I love cobbler, peach especially. I’ve got two kinds of raspberries to use up- golden and red. Would those work in place of the blueberries? Would I need to alter anything for sweetness? Mmm, berry and peaches!

  47. This is one of my grandmother’s quintessential dishes. After a long day on the beach we’d come home to a big feast topped off with blueberry peach cobbler, I think I’ll make this in her memory soon! Thanks for the inspiration!

  48. Mmm this reminds me of an yet-unexecuted idea to make strawberry shortcakes, but with a cornmeal biscuit and peaches. Too much peach fuzz is indeed gross. On not-too-ripe peaches I often rub it off, gently, even just for eating out of hand. Whics is weird, because I’ll eat whole kiwis. (yes, whole, normal size, fuzzy kiwis)

    1. Eileen Willis

      I’ve read that there’s extra nutrition in kiwi skins. I’m not a fan of fuzzy skins so I give them to thebpups. They love them!

  49. Kay

    Alexandra’s Kitchen is more focused on pictures, less on words. There’s room on the web for both sites. If two of the blogs you like to read post similar recipes, just take it as a sign that instead of writing nasty blog comments, jenn, you should be baking that recipe!

    1. deb

      Thanks Kay. Hey, I get weirdly irate comments from time to time (this person has complained about photos being “not appetizing enough” on another post; can’t please everyone!) and I don’t always see/remove them before they annoy other people. Anyway, Alexandra’s Kitchen looks like a lovely blog; I didn’t know of it or link to it but perhaps I will now, because she’s clearly got great taste in summer desserts.

  50. Blueberries and peaches are some a great combo in desserts. It’s been a while since I’ve used them together. Thanks for the reminder!

  51. We have 2 peach trees and there is nothing like the flavour of a fresh-picked, home-grown peach, but we rarely get to them before the wretched birds do!

    1. deb

      Katie — I have, many times in the past, used a 50:50 mixture of milk and sour cream to replace buttermilk in a pinch. You can probably go 25% milk and 75% sour cream too.

      Amy — No reason not to use frozen. Frozen blueberries are perfect for baking like this.

  52. I’ve never tried a cobbler with biscuit topping like this – will definitely give it a go. Although peaches aren’t in season here, so I may have to try some winter fruits. Thanks.

  53. Deborah

    “Top with whipped cream, vanilla ice cream, or if you’re having an accidental run-in with this cobbler before noon, plain yogurt.”

    I don’t know how things are at your house, but at mine, there is no rule against ice cream before noon!

  54. I love that so many readers have never used a biscuit crust on a cobbler before! I guess growing up in the south I just assumed EVERYONE made cobbler with sweet biscuit topping. It wasn’t until college that I had cobbler with the crumbly oatmeal butter topping so many people seem to use. Both are equally tasty though!

  55. the same thing happened to me! giant, juicy peaches purchased specifically for a giant, peachy pie. open the bag less than 48 hours later and 1/2 of them were just absolute mush! trying to save even a portion of the peaches by slicing the ‘good’ parts left me with handfuls of mush. It made for a very short pie. I’ll be more vigilant and try your cobbler recipe soon!

  56. I’m down with a cold too but I don’t look half as cute as that bunny of yours with tissues! Also, one of my favorite lines in this post might need an edit: “Woe is me! My peaches are too juicy!” doesn’t exactly make an* room nod in sympathy.. Sorry for the nitpicking but I’d like someone to tell me.
    And just FYI – I think your pictures are great – they make me instantly want to make whatever you’re making and isn’t that the whole point? Loving peaches on my side of the internet too.

  57. Sadie McClendon

    Try the fruit stand outside Trader Joe’s at Union Square! I got five there last night for two bucks and they may be the most delicious peaches I’ve ever had.

  58. Elizabeth E.

    I’ve been eating so many farmer’s market peaches and blueberries these past few weeks I think this recipe was made just for me! Although, on the 4th of July I used your recipe for the sour cherry pie crumb topping on my blueberry pie. It was divine. I keep imagining that topping on this fruit combination as a cobbler instead of the cornmeal biscuit topping. But I’m a sucker for anything with oats!

  59. Carrie

    Peaches and blueberries are one of my favorite fruit combinations (also? lemons+cherries) — this looks delicious.

    (ps – Recipe for Delicious — peaches that stick to the pit are, aptly, cling peaches. I recall they’re also less juicy than freestone varieties.)

  60. I just made some DELICIOUS peach blackberry cobbler the other night and ate it for breakfast the next day. Thank goodness peaches are so cheap right now, because I’m going to have to make this recipe tomorrow! :) YUM!

  61. I agree with you…there is nothing better than a cornmeal biscuit topping. Fresh fruit. Delicious. I personally favor fresh ingredients, not much added sugar, combined with great textures.

  62. This looks most definitely delicious! I think I am going to pay a visit to my local farmers market this weekend, it’s been too long and this is just the motivation!

  63. Alison

    I make a peach and blackberry cobbler for our annual summer bbq every year. Peaches (slippy and slidey) from the farmer’s market and blackberries from the back yard. The cobbler recipe is one my grandmother used. It’s called “A Summer Day Fruit Cobbler”–how cool is that?

  64. this makes me miss california summertime! for now in china i will try to find a suitable substitute for the blueberries which aren’t common around here. thanks!

  65. Made mini versions of this last night in two ramekins just for us at home – a small point but I love this with caster sugar sprinkled liberally over the biscuit dough pieces before it goes in the oven. It doesn’t brown quite as much, but you get a shortbready, crispy crust which is a small piece of heaven.


    Mini ramekins mean no accidental encounter before midday.


  66. Annalisse

    @Jen– I’m not sure where you are in Ohio, but I grew up there and you may want to try Lynd’s Fruit Farm in Pataskala if you live anywhere nearby. I also worked as a vendor at six different farmers’ markets for a couple of years and I know that several farmers bring peaches at this time of year. So try your local farmers’ market if Lynd’s is not an option. Local peaches are definitely an option in Ohio.

  67. Eileen

    Made this last night using all strawberries, the cornmeal biscuit topping stole the show!! Perfectly light with great flavor, I can’t wait to make this again with other fruits! I can’t believe there’s so little butter in the biscuit topping, this is a perfect summer treat. With billows of whipped cream. Also, I use milk with a few drops of lemon juice as a buttermilk sub, it curdles up nicely every time.

  68. blueberries and peaches together are a beautiful thing. I like how you made this with cornmeal drop biscuits instead of the crustiness that normally comes on top of cobbler. An interesting change that I’ll have to try.

  69. kimberly

    great recipe. planning to go pick some this weekend. another options for super juicy bordering on overly ripe peaches … delicious peach sorbet! did that with a bunch i picked last month that were very ripe and then left in the hot car a tiny bit too long.

  70. Because of the heat, Jersey peaches have a higher sugar content this year- and they’re riper earlier. Wish I hadn’t made my blueberry tart and seen this recipe earlier! The cobbler looks fabulous.

  71. jen

    I’m so glad you addressed the topic of the free stone variety vs good-luck-getting-this-stone-out-without-pulverizing-the-fruit variety. I slice around the pits using a method like what you described in your response above and it works just fine, but I always felt a little badly, like if I only purchased beautiful, local, ripe-when-harvested peaches I wouldn’t have this issue. Thanks for setting me straight!

    1. deb

      jen — Actually, I find the “clingstone” peaches to be more common around here (I usually get freestone at grocery stores) and I find them more fragrant and juicier (though probably for the same reason). But yes, it is always agonizing for me to even throw away that tiny bit left on the pit. I do find that much less gets lost if I cut around the pit, as close as possible… like you said.

      rebecca — That explains it! They’ve been out for weeks, to my surprise, plums and apricots too. Nectarines only showed up last week. It seems all out of order.

  72. Just two days ago I was brainstorming what I could make for my parents’ anniversary coming up this weekend. I made a mental note to search your website for “peach + blueberry” as I noticed those were the two fruits recently brought home in the groceries! This recipe looks perfect (and delicious) and I will definitely be making this this weekend! Thanks!

  73. Kathy in St. Louis

    Just made this for brunch with half yellow plums, half peaches, and with white whole wheat flour instead of AP in the biscuits. We blooped it with full-fat plain yogurt and oh, it was great. Thanks, Deb.

  74. Quick question….What are thoughts on subbing nectarines for peaches? I will try it out tomorrow, but the nectarines are looking so much better around here. I will try it out and tell y’all how it did.

  75. connie

    I tried it this morning for breakfast and it was great.
    I used a combination (6 cups) of what was on hand:
    cherries, blackberries and figs.
    It was great. So this is a really useful all-purpose
    cobbler recipe.

  76. Oh so delicious! If I were not committed to making at least one more ice cream/sorbet before the party, I would definitely be making this.

    Heck, I might make it anyway!

  77. Jennifer

    The peach clinging to the pit bothers me too. I run the knife all the way around like Deb, but then I cut a sliver away from one side of the cut to give my fingers some room. I then go around the peach and cut slices from the pit, and use the knife to pop each slice off as I go. The slices come off off much more cleanly like this.

  78. Mike B

    I luv recipes that make use of what’s on hand – good job! This afternoon I’m gonna use the cornmeal biscuit for a similar scenario featuring a peach-strawberry concoction.

  79. Stacey

    I am totally a winter girl – love the chill and the hot drinks and dishes and fireplaces. I really, really hate the summer – though here in Australia, when you get 10 day long heatwaves of 118 degrees, can you blame me? The reason for the lead in was so you truly understand my meaning when I say that I can’t WAIT for summer with it’s lovely stone-fruit coming into the markets so I can make this.

  80. Peaches at my house never even make it into the oven!!! We’ve even bought “seconds” – the riper, slightly bruised and oh-so-sweet fruit – by the half bushel and kept them in the fridge for a delicious snack… yummo.

  81. Teresa

    I almost passed this recipe by, because I have so many delightful variations on fruit desserts (many stolen from here) that one more seemed redundant.

    But cornmeal biscuits for topping? If it ever gets below three thousand degrees here, I’ll have to try that, with whatever fruit is available at the time.

  82. Constance

    I’d much prefer my peaches softening to the point of dripping down my shirt when I bite into them. Unfortunately this summer they have been getting moldy before they ripen. Damn this heat and humidity.

  83. Amanda

    Made this yesterday and my boyfriend and I LOVED it! We ate it with vanilla ice-cream and it was the perfect midsummer treat. Thanks deb! : )

  84. Leighann

    The blueberries @ the farmers market didn’t look all that hot this morning so I opted for blackberries. I also only had medium grind cornmeal but I’m sure that’s not going to make any difference either. I’ve got mine in a 9×13 (closest I could come) so I upped the amount of fruit to fit, and doubled the biscuit recipe. Pretty much covered the fruit (90% or so). It has been in the oven for around 15 minutes and my apartment smells INSANE. Dead easy to throw together too. Love it Deb. :)

  85. This looks fabulous – I am envisioning all sorts of rockin’ fruit combinations. I have a bit of a compulsive-fresh-fruit-buying-disorder. It’s hard for me to be anywhere near a farmers market, or even a fruit tree, without this kicking into high gear. So yes, I am needing a 2010 cobbler recipe to aid me with my overripe bounty..I have a feeling that the brown sugar and cornmeal twists are just ingredients that will totally enable my fruity habit.

  86. leash

    That peach-peeling hint is genius – I hardly every buy peaches and favor nectarines instead, mostly because of the evil fuzz. I got seven peaches in my CSA this week and thought, ah! cobbler! and those babies peeled up a treat after a dip in the boiling water.

    Cobbler is cooling…I had no cornmeal so went with my cakey-top-style cobbler that I use for blueberry cobbler.

    Now I need to send the husband out for vanilla ice cream….

  87. Kat

    Ontario peaches are in stores! And three weeks earlier than normal – what a crazy summer. And now I have to get my cobbler out of the oven. Thanks for this – I hate making biscuits because of the mess but drop biscuits are perfect.

  88. Emma

    it is in the oven…5 more minutes. i used yogurt instead of buttermilk – do you think it will be ok? it looks promising, but the biscuit dough seemed very dense. thanks for the recipe!

  89. Is anybody else out there reading this allergic to wheat…. This looks like a beautiful recipe i can just substitute Quinoa for the Wheat Flour….. I was thinking about adding half the corn as well….P.S. I use a no knead recipe for my home made Quinoa bread as well you just let it set for 24 hours instead of kneading


  90. Sarah

    I made this for a BBQ tonight but used raspberries instead of blueberries, b/c I just couldn’t resist them at the farmers’ market today, and it was truly delicious. Reminds me of summers at my grandmother’s. Thanks Deb!

  91. Megan

    Hi, I’ve been enjoying your recipes. I am an American in the UK for a year and all my cookbooks are back home, so online recipes are wonderful, especially yours. I made this cobbler last night only instead of peaches used nectarines because they were on hand, and replaced the cornmeal with oats because cornmeal is hard to come by here. The cobbler and biscuit topping was wonderful. I usually cut down the sugar in my baking by half because I prefer things generally less sweet, and I found this was still plenty in the fruit. It’s a fantastic recipe – thank you!

  92. Julie

    I had a good time making this during a thunderstorm last night. We lost power a few times when it was in the oven. It may have taken a looong time to be ready but it was delicious! I made it with strawberries since they are abundant and tasty at this time of year. Thank you for this recipe!

  93. Mitch

    OK–we had 3 peaches, 2 plums and a heap of blueberries, all just a “tad” past their prime–so this cobbler just went in to the oven–timer set for 20 minutes. Never would have thought of corn meal for the cobbler topping, and didn’t have any buttermilk, so just used regular milk–but am looking forward to taste what the corn meal brings to the party. Will be back to post when its done. . .

  94. Mitch

    just tried the cobbler and it was terrific–the corn meal drop biscuits were really tasty–next time I may snip up some rosemary in them for a nice twist–a more adult cobbler!

  95. c.c.

    i just started following your blog and i <3 it. so. much.

    anyway, i made this today because i happened to have BOTH farm-fresh peaches and blueberries on hand and how could i not? i brought it to a youth group movie night, not expecting teenagers to be that into cobbler of all things, and they went CRAZY for it. you were right—very much a blueberry party that allowed some peaches to hang out. still so good.

  96. prklypr

    I’m sorry, posting this is a criminal offense. The photo alone compelled me to drop everything, whip out some Jersey peaches and blueberries, and turn on the oven in my 92 degree kitchen. I’m going to have to make a citizen’s arrest. But I’ll give the kid a break.

  97. Dana

    I made this on Saturday night. I did not think the blueberries overwhelmed the peaches, and I even used slightly fewer peaches than you called for, BUT I happened to have almond extract sitting on the counter, so I threw in 1/4 tsp, which I think may have brought out the stone fruit-y flavor.

    I almost always replace buttermilk in recipes, which I never have around, with 1/2 milk and 1/2 yogurt. It works like a charm :-)

  98. Deb- Made this Saturday as the dessert for a cookout and it was a huge hit! I didn’t have any buttermilk, so I subbed in half & half…amazingly, it tasted wonderful. Who knew? I also used frozen mixed berries and that filling was just…*sigh* I mean, YES. Thanks for another good one! -Megan

    1. deb

      sol — They have different grinds (coarseness); polenta is usually thicker, but if you have a more finely ground polenta you should be able to swap it no problem.

  99. Sara

    Just made this after work tonight…cheated and used frozen peaches but with fresh blueberries. If I went this route again I would swap the flour with cornstarch and use extra, it was extremely watery. But luckily I made extra biscuit topping so it sopped up some of the extra blue juice. A tasty midnight snack!

  100. Chloe

    I made this two nights ago to use up some leftover mushy peaches and blueberries from the farmers’ market and I was just astounded: I’ve never tasted anything so good in my life. The biscuits are phenomenal, and the whole thing is even better the second day. I made another cobbler lastnight, but with mango, banana and blueberries, since I had to use the mango and banana before they went bad. It’s equally as good with other fruits, but I think the peach-blueberry combo is the best. I actually prefer this to pie, and I can’t believe that I’m saying that since I’m a total pie junkie. I’m going to make it the next time the guy I have a crush on comes over; I think he’ll like it, too.

  101. Chloe

    Oh, I meant to say that I used turbinado sugar instead of dark brown, since I didn’t have any dark brown, and almond milk instead of the buttermilk in the biscuits, also due to my lack of ingredients, but it all came together beautifully, even though I kept forgetting to add the baking powder to the biscuit dough and had to scoop it off of the filling, add the b.p., and then glop it back on.

  102. Becky

    I used gooseberries instead of blue because that was all I had on hand… also I added white wine instead of lemon juice – clearly I don’t know what I’m doing, but it was fun to experiment and turned out delish! thanks for the inspiration.

  103. E

    I made this on Sunday for family dinner. I wish I could tell you how wonderful it tasted, but I left it to cool a bit and went to check on my nieces and nephews in the pool. When I came back I found my mom, dad, 2 sisters and a brother standing around the now very empty baking dish with large spoons in one hand and guilty blueberry stained looks on their faces. Mom said it started as “just a taste” and went downhill from there. Guess I’m making this one again. And hiding it!

  104. Robin

    I just made a similar dessert, but the recipe had the blueberries in the batter-like topping. SO yummy! It was like a blueberry cookie on top of the sweetest peaches… (pause to wipe the drool)… With the heat, I didn’t want to turn on my oven so my peaches were perfectly ripe when I used them (they were under-ripe/ perfect for baking when I bought them). Whew! If it’s cool enough tomorrow, I might make it again. Slurp!

  105. Ariana Snow

    Looks delicious as always! If you are looking for a 5 min easy cobbler- I make one all the time that uses fruit w. no added sugar or anything, topped with 1 cup flour w/ 3/4 sugar (vary depending on tartness of fruit) and 1 stick butter. 350 degrees for 45 min and voila! It hasn’t failed me yet…
    Peach blueberry is one of my usual combinations!

  106. Diann

    Oh no, oh no, oh no! I tried this yesterday, and came back to ask for suggestions as to why it was so SOUR?!? Not quite ripe peaches, perhaps? Not enough added sugar? Too much of one fruit over the other? Not only until I read through the comments did I note that I was supposed to use BLUEberries, not BLACKberries! I suppose that could have something to do with it! I better check to see if I’m pregnant, as that seems like something only a “baby-on-the brain” would excuse!

  107. yum!! i have to admit i was a bit hesitant about the biscuits so didn’t use quite as much as the recipe called for. silly me – the biscuits are arguably the best part! second to the super ripe, delicious, slippery peaches! wonderful. i will make this all the time!!
    ps – i cheated and used trader joe’s ready made biscuit dough. had to come clean.

  108. Q

    This was a wonderful dish to use up some pretty scary looking peaches (halved the recipe, used two varieties of peaches and ate it up without any ice cream, cream or yogurt).

    It also seems relatively healthy with the buttermilk, so little butter and no eggs – making it perfect for my parents who love sweet dishes but have cholesterol issues. Thank you, thank you!

  109. jarrelle sartwell

    Thank You!! Friday is baked good friday’s which means every Friday i make something new for work. It is something the office always looks forward to. This is a hit and it was gone within the hour!!! thanks again for another smashing recipe!

  110. Candace

    Recommend Nectarine and Blueberry Pie from Baking with Julia — more work, of course, with the pie crust, but so fabulous. You cook half the fruit on top of the stove and then add in the rest and bake the pie. So so good.

  111. vmg

    Wow! Made this Saturday morning, had the last of it for breakfast with yogurt today. So good every time, although the biscuit got kinda soggy by today – hot & humid here in the midwest. Made a few mods due to what I had in the house – used light brown sugar instead of dark, used corn flour instead of corn meal, mostly peaches with just a handful of blueberries thrown in for color. *Might* almost be too sweet for me – if you cut the amount of sugar in the filling, how much did the Lee Bros use?! That would be way too sweet. Thanks for another winner. BTW – if you happen to find yourself in the Midwest/Michigan in July, look for Red Haven peaches – freestone and super sweet.

  112. Elizabeth

    Thanks for this recipe. I made it yesterday with some blueberries and peaches from the farmer’s market and homemade whipped cream. It was delicious.

  113. Erika

    I bought some super-ripe peaches from a local farmer for really cheap.

    They were so juicy though that they were splitting open and juices oozing all over. I told my husband I was going to make this recipe and he said, “why dont’ you just make peach cobbler.” I told him to look at the pictures and then tell me he can’t resist it. He couldn’t resist.

    I made the blueberry-peach cobbler. AMAZING!

  114. Steph

    Just made this, it is literally cooling on the stove as I type. This is probably the prettiest dessert I have ever made, and I can’t wait to try it! I have no idea how much a pound of peaches is, so I ended up throwing in about 9 peach slices and maybe 1 1/2 c of blueberries. For some reason when i was adding the buttermilk to the biscuits though, 1/2 c was too much, the dough wasn’t sticky, and it was a little runny. Could this be because I sifted the flour beforehand? I finally got a sifter and I’ve been using it on everything, but would have been better not to sift?

  115. prklypr

    I was so excited to make this and so disappointed in the results…the peach/bluberry part was VERY liquidy and the topping was mushy underneath. I doubled the amount as many suggested but I think it was too much. Maybe it was because I baked it a few hours before I served it? Or I didn’t bake it long enough? Or I bought the wrong kind of cornmeal? Also, the fruit seemed too sweet and the topping not sweet enough – the taste of the cornmeal was so pronounced that it was unappealing. I really want to make this work, wondering what I did wrong…

  116. Dorothy

    Thanks so much for this recipe! Made it last night (my very first cobbler attempt), and it was probably the most delicious dish (dessert or otherwise) that I’ve ever made. For some reason, the biscuits just make it, and with homemade whipped cream… perfect!

  117. Cheryl

    Your site was recommended by a local deli..and I found what I was looking for. I’m just a woman who loves to cook and will be cooking for a friend’s 50th wedding anniversary. 120 will be attending and this dessert looks just what I’d been thinking about. Thank you! Deb – Do you think it would still be every bit as tasty if the peaches/blueberries and cobbler were prepared and kept in the fridge 3-4 days ahead, then assembled and baked the day of the party?

    1. deb

      I would keep the peaches and cobbler separate. You can drop the biscuits onto a baking sheet lined with parchment and freeze them, then gather them into a freezer bag (once they won’t stick to each other). When you’re ready to bake the cobbler, plop them on top, still frozen. They’ll bake just fine.

  118. Kevin

    I tried my hand at the recipe this weekend subbing in end of season cherries with juicy peaches (and a leftover nectarine and pluot to help clean out some leftover stone fruits.) Turned out wonderful. The cornmeal in the biscuits really brings it to the next level. I should have added a touch more corn starch/flour or a few less cherries as there was some extra juice but still delicious. Thanks for the recipe.

  119. Nooshig

    I made this over the weekend with nectarines (instead of peaches) and blueberries. But, for the topping, I used the almond crumble from your sour cherry crumb pie recipe. The combo was GREAT and received rave reviews. Love that I can always count on your site to get me through a dinner party!

  120. tinarina

    I’m a huge fan but this recipe didn’t totally work for me! Not bad, but not great. I was hesitant to use flour as a thickener since it take awhile to cook out, and almost used cornstarch. Wish I would have used the cornstarch. The filling tasted flour-y to me–especially since there’s biscuits on top. And I thought the brown sugar was a tad overpowering for the delicious white peaches I had. I think I would sub out some white sugar next time.

    But I love cornmeal in biscuits. The topping was really nice!

  121. A bit of cornstarch instead of flour and a sprinkling of vanilla sugar on the fruit instead of the 2/3 c brown sugar (I don’t like things too sweet–just seemed like a lot). Love, love, love the biscuit topping. Cornmeal goes so well with peaches and blueberries.
    That was exactly what I was looking for. Thanks!

  122. Rose

    For a 9×13 dish, which is about 3 quarts, I multiplied the filling by 1.5 and the topping by 2 and the volume was perfect. Also used cornstarch instead of flour and upped the ratio of peaches, and it was great. Next time might sprinkle a little sugar on top of the biscuits near the end of baking. Great recipe and love the cornmeal touch.

  123. Making this for a neighbors retirement party. For the cornmeal biscuit topping I am using Bob’s Red Mill Blue Cornmeal. The color will go well with the blue berries and give an additional southern (ish) flavor to your original.

    You wrote your post like some people don’t put blueberries in the peach cobbler!?! I don’t think I have ever had a peach cobble without blueberries unless they were replaced with rhubarb. Your post from July (It is now Sept. 30, 2010) for cobbler was slapped onto the calendar for this week… we have Carolina peaches in right now and they are ‘shirt changing juicy’.
    I also write fiction. May I borrow that descriptor for a future character?

  124. I have made this twice in the past couple weeks, it was such a hit!
    I’m a 24-year-old “dorm-mom” taking care of several international students and thanks to your blog I’ve been on a massive baking spree!
    I made this once with blueberries and once with strawberries. I prefer the colour of the blueberries but both were deelicious!
    I am addicted to your blog!


  125. Oh jeeeeeeze the biscuits are good. Threw them on top of a strawberry/blueberry mixture today. Doubled the recipe as you suggested and made them in little personal sized jars. Couldn’t have been more lovely. Thank you for the recipe!

  126. Made this last night with the first peaches of the summer from the farmer’s market! It was delicious! The biscuit topping was out of this world!

  127. Now that summer is in full swing down here in the south I have been craving a summery cobbler/crisp dessert! I made a variation of this dish tonight and it was fantastic!! I baked mine in individual ramekins and the worst part was when it ended! I loved the combination of peaches and blueberries! As always, your recipes never let me down!

  128. Joy in DC

    I halfed the recipe and swapped fresh sweet cherries for the peaches & blueberries, and it worked well. I only wished there was more cobblerniess, as I loved the cornmeal-flour dough so much. It is great how quickly this came together for a work-night dessert. Thanks for sharing!

  129. Flip Flop Foodie

    Love this recipe! Wanted to make this at a friend’s house & accidentally grabbed the bag of nectarines instead of peaches off the counter…but it turns out using nectarines is just as delicious, especially with vanilla ice cream. Such a great way to kick off the Summer!

  130. Shannon

    The cornmeal biscuit topping complements the fruit filling really well. The tastes and textures are perfect together. This recipe will be a keeper for me, but I will note that it took much longer to cook then the recipe states. I baked this in an 8 by 8 inch square pan and doubled the topping recipe. After baking at 425 for 25 minutes, the tops of the biscuits were golden brown, but underneath, the biscuits were still raw. I lowered the temp to 350 (to prevent over-browning) and had to bake another 20 minutes for the topping in the middle of the pan to be cooked-through. I don’t think my oven temp is off (I have a standalone thermometer in there), but I’m guessing perhaps the topping was too close together (it was almost one complete mass), and there was enough space for steam to escape, keeping the biscuits raw underneath. Maybe next time I’ll do 1 and 1/2 times the topping recipe, or just double it and bake longer because that turned out perfect! I think this would be great will all peaches or with peaches + blackberries.

  131. Libby

    I made this today and it was delish. I subbed 1/2 of the white flour with whole wheat flour. I had the same issue with the biscuits taking longer to bake that Shannon described in the comment above. I thought it was because I used frozen fruit (the bag on the frozen fruit said not to thaw before baking, so I didn’t). I think I ended up baking it for about 45 min total. But I loved it! Thanks as always for a great recipe!

  132. annelise

    I just made this and it is DELICIOUS. Unlike some of the other commenters, mine did not take longer to bake than the directions said–it was perfectly done in 25 minutes. We made 1.5 times the biscuit recipe and I thought that was the perfect amount. It is a great dish to use up whats in season, and my family loved it with some homemade vanilla bean ice cream. Thanks!

  133. Ana

    This was soooooo good!! I followed the recipe to the letter and had absolutely no issues. We loved it so much that I’m about to go make another batch for dessert tonight. Thank you for a wonderful recipe!

  134. midgetsal

    shannon: i think the issue is the size of the pan you used, especially since you are doubling the amount of biscuit topping. the smaller the area, the thicker the topping will be, the more time you will need to bake it. if you use a pan with a larger surface area, the topping will be spread out, thinner, and take less time to bake.
    i made this today (as written, in a 9 x 13 lasagna pan) for a sunday supper dessert and it was perfect.
    can’t say i loved peeling and slicing the peaches and nectarines, but i will definitely be revisiting this recipe all summer long.

  135. Susan Andrews

    I just made this tonight….delish! I doubled the topping and sprinkled toasted pecans on top. I should have cooked it 35 mins but man is it good! Thanks for the recipe.

  136. I made this with some lovely white peaches, blueberries and raspberries. It was delicious. I didn’t peel the peaches – my husband actually said the skin of peaches is one of his favorite parts. A bit weird but made my job much easier.

  137. jmarie

    a-mazing! made this tonight (upped the peaches as recommended) and it was soo good! thank you!

    next time i might try it with some homemade peach ice cream :)

  138. Jessica

    Truly amazing! And so simple! Completely perfect for my Husband and me – he’s so into blueberries and I am a sucker for peaches. I’ve made this twice now, doubling the biscuit both times. Extra peaches too.. I really am a sucker :)

  139. Jill

    Fall just crash landed in Seattle and, oh, did it feel good to extend the summer one more weekend with this awesome cobbler! I followed the recipe as written, but added a splash of peach schnapps to boost the flavor of my end of summer peaches, and a few drops of almond extract to the cornmeal biscuit topping. Awe. Some. Thanks (again), Deb!

  140. Sara

    I made this for my house last night- and was long gone by morning. First off- made with frozen mangos and blueberries. Also made cane sugar and dairy free: instead of buttermilk used home-made sesame milk, and used maple syrup instead of sugar. I reduced the amount of sesame milk in the batter. Came out great! Took closer to 25 minutes, and could have stayed in till 30. Thanks smittenkitchen for another great baking recipe for me, the baking challenged cook…

  141. Raphi

    Hi Deb! This recipe looks phenomenal, and I think it will be a great 4th of July fit for the farmer’s market bluebs in my fridge right now. Any substitution suggestions for the buttermilk if all I have on hand is heavy cream?

    1. deb

      Should be fine with just heavy cream. You can sour the cream too, with some lemon juice or vinegar. It will likely get thick, however. But should still work.

  142. Erica

    Fantastic recipe! I brought this to a 4th of July bbq, and I got raves! It is definitely a bit liquidy, but I used mostly peaches/nectarines, with a few handfuls of strawberries thrown in for color. I wouldn’t do strawberries again since they’re of a higher water content. The biscuits are really really good – and don’t taste like cornbread, which was my fear. Delicious! It’s a keeper.

  143. Oh my, I have a ton of peaches and blueberries from the CSA. Totally making this tonight. I also have some mangoes and apricots to use up – they would all play happily together in a cobbler, surely?

  144. Meg in VT

    Deb! you never let me down. I bought peaches to make your peach butter recipe (which we loooovvved last year) but due to having house guests this weekend and ‘having’ to go pick more blueberries today since it’s too cold for swimming, decided to bag that idea….. but we have peaches to use and blueberries too! I thought, ‘who would have a great cobbler recipe? Who but Deb?!’ so searched your site. This looks perfect — cornmeal for extra crunch, which cobbler needs in my mind. To be made this afternoon!!

  145. Judith

    This is my first posting here, and I love Smitten Kitchen!! I was originally going to try to make the peach pie with the lattice crust, but I was too tired and wanted to make something less labour intensive, or less messy. So, I “flipped” through your “pages” for peach recipes, thinking, cobbler, cobbler…I wanted to share with y’all that I made the biscuits with 1/4 ground rolled oats instead of the cornmeal because my daughter has a sensitivity to corn. I haven’t tasted it yet, but it seems to have turned out great. Thanks again for wonderful work!

  146. Patricia Miller

    I made this last night and it was SO good! I love the taste and texture that the cornmeal adds. And it’s great how quick and easy it comes together. Thanks for sharing!

  147. bethtanya

    I like to have less blueberries and more peaches so the peach flavor comes through. I made in a 12″ cast iron skillet and it was wonderful.

  148. CS

    Was looking for a fast dessert to throw together and this fit the bill. All I had on hand was frozen blueberries so I used about 4.5 cups, probably could have added another cup. Cut the suger in the fruit to 1/3 cup, used half and half instead of buttermilk since I didn’t have any (and didn’t want to take the time to look up how to make my own) and smeared the dough all over the top of the berries. Was super yummy and took the full 25 min. for the topping to cook all the way through…

  149. Sophia

    I made this with local blackberries and peaches and it was delicious as well. Deb, thank you for a fantastic recipe! :)

  150. Alyssa

    Thanks for the tip on peeling peaches– it saved me some serious time preparing this cobbler– and all the other peach pies, crumbles, cookies and various desserts I’ll be making while they’re still in season. So delicious– and simple–I love that with so many of your recipes I already have all the ingredients on hand!

  151. JenInAustin

    Great recipe! Really loved the cornmeal texture in the biscuits. I made it twice-once according to recipe and once all peaches. Both were equally good. I’m going to head to the peach stand again to try the pecan sandy recipe!

  152. Deb, I ‘ve made this twice recently, and the temperature seems very high. It was browned and almost burning on top when I took it out today (after 25 mins) but the dough was still a little gooey underneath. I put it back into the turned-off oven for another ten minutes, but it wasn’t enough. I love this recipe, and I can’t make a note for myself on the web page to turn down the oven – do you think it’s not just me?

    (Also eating your broccoli coleslaw for dinner with our pizza, so thanks!)

  153. deb

    Hi Christine — Definitely use a lower temperature if this is not working in your oven. It did work fine for me (and I have oven thermometers verifying the correct heat inside) but ovens work differently and some will just be more robust at 425 than others.

  154. seaah

    I was on an island in Maine this weekend, and picked bunches of peaches and blueberries from the yard. I had this cobbler in mind, and there’s no question that this is THE best tasting dessert I’ve ever made. I went heavy on the peaches and light on the blueberries, and it is simply scrumptious with the cornmeal biscuits. Thank you, thank you, thank you for the inspiration!

  155. Julia

    In case anyone is craving this dish in the middle of winter, I wanted to say that it worked really well with blueberries and peaches I froze last summer. I increased the baking time from 25 minutes to 55 minutes due to the frozen fruit. It was pretty “juicy” which did not bother me, but you could consider adding more thickener to the fruit if using frozen. Delicious!!

  156. Elizabeth

    Hi Deb- I’m making this for a dinner party on Saturday- can I make the dough in advance on Friday night? Thanks!

  157. Song

    About to take it out of the oven. Used fresh red and golden raspberries picked in my own garden an hour ago. Didn’t have cornmeal, hope it’s not too lacking.

  158. W.

    This was wonderful! Doubling the dough gave me the perfect amount to cover the whole pan with no big gaps…when the biscuits taste so good, why skimp?! I made everything a day in advance and froze the biscuits, which worked perfectly with about 5mins extra baking time. New summer staple…thank you!

  159. Britt

    Hi Deb,

    Thanks for this awesome recipe. I’ve made it several times. This time, I made it with all peaches and doubled the cobbler. Fruit was bubbly and tops of cobbler were browned at 25 minutes, but thank god I tried to take the top off one of the cobbler blobs to nibble on, because the bottom was still raw batter. Do you have any ideas on how I might salvage this dish? I’m thinking lower the temp, cover with heavily fork-pricked foil, and bake for another 15 or so?

    Thank you!

  160. deb

    Hi Britt — How raw? I’d expect it to be soft and damp underneath because it touched the fruit, but the biscuits shouldn’t have a batter-y or wet center. Might they have been thicker this time? Did you use the same kind of baking dish?

  161. Britt

    Thanks for the response! It was a smaller dish, so that must’ve been the issue. Also I used a really thick hungarian buttermilk, so the batter was probably thicker than usual, too.

  162. Pinkpink

    One of my fav finds was buttermilk powder. It gets stored in the fridge and you can mix up buttermilk on demand in any quantity

  163. Lorri

    I have made this several times as written over the last few summers and loved it. Today I had to use up some peaches, plums, nectarines, strawberries and just a few raspberries. I didn’t use all the sugar with the fruit since everything was so ripe and the quantity of raspberries didn’t warrant it. The end result was magnificent!

  164. Julie

    I made this for a cookout yesterday and it was gone in a matter of minutes. I’m kicking myself for not having the foresight to double it so I can have leftovers with some yogurt in the morning. Fabulous!

  165. Made this over the weekend to bring to a games night. Excellent reviews all around!
    – I subbed light brown sugar for dark brown and it was just fine.
    – Next time I might do less sugar in the filling, though, because the summer peaches are already so sweet.
    – My housemate was making something else at 400 degrees, so I just baked it a little longer at that temp and it was fine.

    Thanks Deb, and excited to use the “I Made It!” tab for the first time!

  166. Mary

    This is delicious! I say “is” since I am eating it while I type! Change I made were numerous, but necessary due to pantry issues and whimsy. Substitutions included: arrowroot instead of flour, raw sugar rather than brown (and I reduced it in the fruit portion based on others’ comments), “home made” buttermilk by combining whole milk and lemon juice and waiting a bit, used unpeeled nectarines (eyeballing 4 c.) and probably used 3 1/2 c. blueberries. I did 1 1/2 proportion of the biscuit batter. Oh, I only had coarse cornmeal, so used my immersion blender /baby food processor thingie to grind it up a bit. I baked it in a cast iron skillet, my first for a dish like this. Tomorrow, I get to engage in significant oven cleaning- yipee! Evidently, placing something under the pan would have been helpful! My pan says “11
    1/4” on the bottom, so a larger pan (or less haphazard blueberry additions) would be in order. The ratio of topping to fruit was perfect and I would make this again!

  167. cathydellinger

    Just curious .. How many does this serve. I’m having 16 people coming over this weekend for our annual harvest celebration. PA peaches and berries growing here. Thanks.

    1. deb

      I’d go ahead and double it to be safe. If small scoops with ice cream, you might have enough but people can be more generous with two pans full.

      1. Noelle Brand

        Have you ever substituted raspberries or blackberries for blueberries? Or a jumble of berries?Just curious about Taste and texture…

  168. Jennifer H.

    So, so, so good. I made this yesterday for dinner with my in-laws and it was a hit! I only had a 9×13 so I scaled up the filling by 1.5 and doubled the biscuit topping (good decision – that was delicious and the texture contrast is favorite part. I used frozen blueberries because the fresh looked suspicious and were twice as expensive already, here in Georgia in September. The whole thing was in the oven in a flash. It did take a bit longer for me to bake – just over 30 minutes – but I have no idea if my oven temp is accurate.

    Thank you, Deb! I knew I’d find the perfect summer dessert on your site!

  169. Kelly

    Delicious and relatively easy to make. I actually made while cooking dinner at the same time ;) Glad I subscribed to your newsletter to see this one. I made both yesterday and last week with my CSA peaches and blueberries. Totally what I was looking for to use up the ripe fruit.

  170. Beth

    Yum!!! I followed the general recipe, used a 9×13 with 5 huge peaches and a pound of strawberries. I pretended it was 1.5 times the fruit and I used twice the topping, and it turned out insanely good! Soooo good.

    I had to cook mine longer. Maybe even 35 minutes!

    Do it. It’s so good

  171. Brandi H.

    I love at the end of your recipe you have cooking tips (peeling the peach) for your recipe. Thank you! I did not know that trick.

  172. G

    It is too early for fresh peaches (that taste like peaches and not rocks), but I want to make this. How about frozen peaches?

  173. Lynn B

    I made this tonight exactly as written, and the flavor of the fruits and the syrupy sauce they made was beyond delicious. However, I had problems with the cobbler part. Even after baking an extra seven minutes, the cobbler was raw and doughy on the underside, even though it was beautifully browned on the top. I will definitely use the recipe for the fruit part again and again, but next time I will use a crumble topping.

  174. Lulu

    Just made this tonight for a little gathering subbing unpeeled nectarines for peaches. I eyeballed it and used 1.5x the nectarines, blueberries, and cornmeal biscuit topping but kept the sugar and lemon juice the same. It turned out really well and everyone loved it. My nectarines were rock hard going in, and some of them remained crunchy, but a most of them softened. I did think the filling was a tad sweet though and could reduce to half of what is called for. This recipe is a keeper. Thanks Deb!

  175. Ginny Byron

    This looks fabulous, I need to make a vegan version. Could I substitute an earth balance stick for butter and vegan plain yogurt with a bit of apple cider vinegar for the buttermilk?

  176. Sarah

    Hello! I’ve made this twice now. The juice is too runny. I think it needs a different type of thickener, corn starch perhaps? Any recommendations? Thanks!

  177. Lee Rosenthal

    Can this be made in advance and frozen?

    And one more question. Can the butter be either: 1. Cut in with a food processor; or 2. Melted and stirred in?

    Thank you

  178. Lorri

    This is my favorite summer dessert and seemed appropriate after we went blueberry picking. I cut the brown sugar in half with the fruit since the fruit was so fresh and delicious. I didn’t have cornmeal so used oat flour – not a good substitution! I will go buy cornmeal so I can make it again soon!

  179. Isabel

    Made this for supper tonight. First time ever making a cobbler. Loved the cornmeal in it. Super delicious! Will make it again. Probably for supper again. Thank you!

  180. Susan McHenry

    I doubled the batter recipe as you suggested, though it would have been helpful to know how to increase the baking time with more topping (or perhaps more explicit instructions on how big the dollops of batter should be–I’m guessing mine were too big?). I cooked it according to the original instructions, but parts of the batter ended up being undercooked! I didn’t realize until I served it, so it was very disappointing. The parts that were cooked through were delicious though!

  181. I made this today and it is so good! Deb, we use your recipes in our house ALL THE TIME! The only thing I did different was more peaches (we have so many and I wanted to use them up) and 1 cup of blueberries, not just any blueberry though, Northern blueberries from Muskoka, Ontario, SOOOOOO GOOD! This dish will be something we make every summer. Thank you for all your delicious recipes on your website and your cookbooks, we have them both :)

  182. Jenn

    We’re sheltering in place and came into a large amount of cherries. I wanted a cobbler recipe that used minimal sugar and flour, so this was great. Long story short, the cobbler looked great when I took it out of the oven, but after cooling and serving I realized the biscuits were raw underneath and the filling was soupy. So I crossed my fingers, put it in the microwave for about 9 minutes (checked it after 5 minutes), and now the consistency is perfect! Just putting this out there in case it helps someone else. I can barely believe it worked.

  183. This looks delicious and I would love to make this with the amazing fruit I’ve been finding at the local farmer’s market. However, I can’t find fine ground cornmeal. Do you think the cobbled topping will work with medium stone-ground cornmeal? Could I throw it in a food processor to make it more fine, but I don’t want to end up with cornmeal dust.

  184. MM

    I made this recently, and the flavors were delicious! However, like some of the other reviewers I had some problems with the cook time. The biscuits were perfectly brown and crunchy on top, but the inside was raw and goopy. I’ve looked at your other cobbler recipes, and it seems like they’re usually at ~350 degrees and baked for a bit longer. Would that be a good fix for this? Thanks so much! The flavors were great though!

  185. Cindy K

    Hi! I made this yesterday after an extra long day at work (and stop at the store) for my husband’s birthday. I wasn’t sure I wanted blueberry-peach but I had a couple of large peaches on hand so I put them in. SO glad I did! The cobbler was so good. Easy to put together, and I baked it as directed, took 25 minutes exactly, and the consistency is perfect on both the fruit and the biscuits. Delicious with vanilla ice cream. Yum! Thank you so much.

  186. Anne

    This is SO good! And so easy, and flexible.

    We used it as a vehicle for the CSA fruit we had on hand– 2 pints of blueberries, no peaches. We like a cobbler-heavy cobbler so used the amount of dough the recipe calls for, and just about 2/3 the ingredients for the filling. It came together so quickly, smelled truly wonderful while cooking. It is gooey and sweet and biscuity and I fully recommend it.

    The addition of whipped cream or (if, like me, sometimes you cannot be bothered to bust out the mixer) a glug of heavy cream is fantastic too.

  187. Esther

    Made it this weekend and we ate it in two days. I only had half the volume of fruit but I did the full amount of topping anyway, which I would recommend. That way you get a scoop of the biscuit with every spoonful. I used peaches that were a little past their prime and frozen berries and everything cooked just fine. I would probably use half the sugar (or even less) in the fruit next time – it was a little too sweet. The topping is fantastic; the cornmeal gives a pleasing grittiness that’s a good contrast to the soft fruit.